1 skirt steak or steak of choice

Seasoning for Steak

2Tbsp cummin

2Tbsp chilli powder

2Tbsp smoked paprika

1Tbsp. kosher salt

1tbsp. fresh ground pepper

1Tbsp. garlic powder

1Tbsp. or tiny pinch of cayenne

Pico de Gallo

1cup tomatoes

1/2 diced red onion

jalopenos as desired

1/4 cup of fresh cilantro

3Tbsp of lime juice

kosher salt to taste

Avocado Crema

1cup of sour cream

1 flesh of an avocado

1/4 cup cilantro

1Tbsp lime juice

a pinch of cumin

a pinch of kosher salt

mix well in a blender

Cheese: I use monterrey jack cheese or pepper jack, but if you can find a good queso then by all means go for it

Step 1: Mix seasonings together and rub/sprinkle onto meat. Cook meat over direct heat on a grill for about 3 minutes per side, or until internal temp is 130 degrees. By the way your grill should be roaring hot because this is a fast cook and we are looking to char the outside of the meat with good color because char is flavor....well in some cases.... Once meat is to desired temp, pull it off the grill and set it aside to rest for 5 to 8 minutes before cutting. Please be responsible when cutting meat and cut against the grain to maximize tenderness, and to keep all of your fingers as well!

Step 2: While the meat is resting, this is a perfect opportunity to root on your favorite football team and to also make the Pico de Gallo! Finely dice tomatoes, red onion and jalapenos and set into a bowl. Then take your cilantro and give it a good chop. It doesn't have to be super fine, but we just don't want to have somebody walking around your party afterwords with a big green piece of cilantro in there teeth. Finally we can add our last ingredient, which would be the lime juice. Just mix that all together and add salt to taste! Good job we are almost there!

Step 3: Time to make the Avocado Crema! Keep in mind we are building layers of flavor here and this is a great sauce to cut throigh the spice of the steak. We are going to mix our sour cream, avocado, cilantro, lime juice, cumin and salt in a food processor and blend until everything is incorporated and smooth.

Step 4: Take your favorite tortilla chips and layer them out onto a sheet pan or cast-iron skillet. Next, we are going to throw some of our shredded cheese over the chips and heat them up in the grill with the lid closed for about 1 to 2 minutes or until the cheese has melted. While those are heating up take your steak and cut against the grain into thin slices. Then give them a cross chop again to make nice little chunks of what should look like thin slivers of meat. Pull the chips out of the grill and toss on the steak, then layer on some Pico de Gallo and last but not least, hit it with our Avocado Crema!

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